However, more recent studies have suggested that the idea they increase cholesterol levels is a myth.

One large egg has six grams of high-quality protein and antioxidants, found within the egg yolk, as well as vitamins E, D, and A.

Dr Alexander's research lends further support to changes in the 2015 Dietary Guidelines for Americans, which have eliminated dietary cholesterol limits, and now include regular consumption of eggs among lean protein choices.

It also builds on a 2015 analysis in which dietary cholesterol was shown to have no association with cardiovascular diseases, including coronary artery disease and stroke.

Doctor Tia Rains, Interim Executive Director of the Egg Nutrition Centre, said: "This systematic review and meta-analysis underscores prior research, showing the lack of a relationship between eggs and heart disease and now suggests a possible beneficial effect of eating eggs on the risk of stroke."